Gruyere Breakfast Souffle

If you've never made a souffle, you'll love this one. Combines the basics but with a slightly different technique and uses a different presentation.

Whisk together yolks and milk.

In another bowl , put the flour and add the milk mixture in a very slow stream , whisking , to prevent any lumps.

In a large skillet , cook scallion in butter over moderately-low heat , stirring , until it is softened.

Add custard mixture and bring to a slow boil over moderate heat , whisking constantly.

Add gruyere and cook mixture , stirring , until cheese is just melted.

Transfer to a large bowl and season.

Preheat oven to 350f and butter a 13 x 9 pyrex baking dish.

Beat egg whites with soda , baking powder and salt until they hold stiff peaks.

Fold 1 / 3 of whites into cheese mixture to lighten.

Fold in the remaining white mixture , gently but thoroughly.

It is ok if there are a few white streaks.

Transfer souffl mixture to the prepared dish , spreading evenly.

Bake in upper third of oven for 25-30 minutes , or until puffed and golden and tester comes out clean.

Serve immediately.

A souffle waits for no one !.

eggs, milk, scallion, all-purpose flour, butter, gruyere cheese, baking soda, baking powder, salt